Fish and Chips Recipe

Directions

1. 1
   In a bowl, whisk together the flour, baking powder, half the salt, cayenne pepper, and garlic powder.
2. 2
   Whisk in the beer until the batter is completely smooth and free of any lumps.
3. 3
   Refrigerate for at least 15 minutes and up to 1 hour ahead.
4. 4
   Heat 3 inches of vegetable oil in a large, heavy-bottomed pot until it reaches 350 degrees F on a deep-fry thermometer.
5. 5
   Prepare a baking rack set over a rimmed baking sheet; set aside.
6. 6
   Lightly dredge the fish strips in cornstarch.
7. 7
   Working in small batches, dip the fish into the batter so its evenly coated and immediately drop into the hot oil.
8. 8
   Cook, turning often, until golden brown, about 3 minutes.
9. 9
   Use a slotted spoon to transfer pieces of fish to prepared rack.
10. 10
    Serve with British-Style Chips, malt vinegar, and Dijon Tartar Sauce.